Curry sauce:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon curry powder in a paste
1/4 cup lemon juice
2 cloves garlic well mashed
1/2 cup grated cheddar or provolone cheese
For the macaroni:
1/2 package (250g) of macaroni type gravatinha
Boiling salted water
1/2 cup chopped and salted peanuts
1/2 cup red pepper flakes
1/2 cup finely chopped green onion
1 can kidney beans
1 can tuna (optional)
3 hard-boiled eggs, cut into thin slices
Curry sauce:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon curry powder in a paste
1/4 cup lemon juice
2 cloves garlic well mashed
1/2 cup grated cheddar or provolone cheese
For the macaroni:
1/2 package (250g) of macaroni type gravatinha
Boiling salted water
1/2 cup chopped and salted peanuts
1/2 cup red pepper flakes
1/2 cup finely chopped green onion
1 can kidney beans
1 can tuna (optional)
3 hard-boiled eggs, cut into thin slices
Make the sauce: In a bowl, mix well mayonnaise, curry powder, Dijon mustard, lemon juice, and garlic
Add the cheese and stir
For the macaroni: Cook the pasta in boiling salted water until it's al dente
Drain and rinse with cold water
Drain again and place in a large bowl
Add peanuts, red pepper flakes, green onion, and kidney beans
Add the sauce and stir carefully
Cover and refrigerate for at least 3 hours or overnight
To serve, garnish with egg slices and tuna, if desired
Serves 4 to 6 people.
